Black Pepper Geelong is a hearty Australian-style beef stir-fry that gets its name from the city of Geelong in Victoria. It features tender strips of beef coated in a glossy, savory sauce with a generous kick of freshly cracked black pepper. This dish works beautifully because the bold pepper flavor is balanced by a touch of sweetness and umami, making it a quick and satisfying weeknight dinner.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Chinese cooking wine (Shaoxing) or dry sherry
- 2 tsp (5 g) cornstarch
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) baking soda (optional, for tenderizing)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce (or regular soy sauce)
- 1/2 cup (120 ml) beef broth
- 2 tsp (4 g) freshly cracked black pepper (adjust to taste)
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Steamed jasmine rice, for serving
Instructions
- In a bowl, combine the sliced beef, soy sauce, cooking wine, cornstarch, sugar, and baking soda (if using). Mix well and let marinate for 15 minutes at room temperature.
- Heat 2 tablespoons (30 ml) of vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned but not fully cooked. Remove beef to a plate.
- Reduce heat to medium-high, add the remaining 1 tablespoon (15 ml) oil. Add onion and bell pepper, stir-fry for 2-3 minutes until slightly softened but still crisp.
- Add garlic and cook for 30 seconds until fragrant.
- Return the beef to the wok. Add oyster sauce, dark soy sauce, beef broth, and cracked black pepper. Stir to combine.
- Bring the sauce to a simmer. Add the cornstarch slurry while stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- For food safety, ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest before serving. Serve hot over steamed rice.
Tips
- Slice the beef thinly against the grain for maximum tenderness. Freezing the steak for 20 minutes before slicing makes this easier.
- Use freshly cracked black pepper, not pre-ground, for the best aroma and heat. Adjust the amount to your spice preference.
- If you can’t find dark soy sauce, use regular soy sauce and add a teaspoon of molasses or brown sugar for color and depth.
- Don’t overcrowd the wok when searing the beef—cook in batches to get a good sear instead of steaming.
Serving Suggestions
Serve the Black Pepper Geelong over steamed jasmine rice or with noodles. A side of stir-fried bok choy or a simple cucumber salad adds freshness and crunch.
Variations
- Chicken Version: Substitute chicken breast or thigh for beef. Cook until the chicken reaches 165°F (74°C) internal temperature.
- Vegetarian: Use firm tofu or tempeh instead of beef. Press the tofu well, then sear until golden. Use vegetable broth.
- Extra Heat: Add sliced fresh chili or a teaspoon of chili flakes along with the garlic.
- Add Vegetables: Include broccoli florets, snap peas, or mushrooms for more bulk and nutrition.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3-4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until heated through to 165°F (74°C). Alternatively, microwave in 30-second bursts, stirring in between. The texture of the vegetables will soften upon reheating, but the flavor remains intact.
Frequently Asked Questions
Can I use pre-ground black pepper? Yes, but the flavor will be less pungent. Use about 1 teaspoon of pre-ground pepper, and add more to taste.
What cut of beef is best? Sirloin, flank steak, or ribeye work well. Avoid tough cuts like chuck, which require longer cooking.
Can I make this dish gluten-free? Yes, use tamari or gluten-free soy sauce and ensure your oyster sauce is gluten-free (or use a vegan mushroom sauce).
Why is my beef tough? It could be overcooked or sliced with the grain. Slice thinly against the grain and cook quickly over high heat.
Can I add more sauce? Absolutely. Double the beef broth and slurry ingredients, but be aware the sauce may be thinner. Simmer longer to thicken.
Is baking soda necessary? No, it’s optional. It helps tenderize the beef, but if you use a tender cut like sirloin, you can skip it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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